Spaniards introduced Biscochitos to south and southwestern Indians in the 16th century. But I was introduced to Biscochitos cookies by Mi Tierra Bakery, downtown San Antonio, in the year 2000. Here is a homemade version so good you’ll dance a Jarabe Tapatío!
1 cup lard, room temp¹
¾ cup sugar
2 tsp rum flavor extract
2 tsp anise seeds
½ tsp salt
1 ½ tsp baking powder
3 cups flour
½ cup sugar
1 ½ tsp Mexican cinnamon2²
1. Preheat oven to 350 degrees.
2. In a large bowl, cream together lard and ¾ cup sugar.
3. Add rum, anise, salt, baking powder and egg to bowl, beat to combine.
4. Incorporate flour to form dough.
5. Combine ½ cup sugar and cinnamon in a shallow dish.
6. Roll out dough onto a lightly floured surface. Cut with cookie cutter.
7. Gently press cookie in cinnamon-sugar before placing on ungreased baking sheet.
8. Bake cookies for 10 minutes, cool on baking sheet.
¹”Do I have to use L-A-R-D ivory?” The answer is YES, yes you do. It is tradition.
²By Mexican cinnamon I mean high quality, spicy cinnamon. McCormick-run-of-the-mill-cinnamon will sell this recipe short. Visit a Mexican market or buy real cinnamon from a spice dealer.